The store’s salt selection is large.
Salt is important, but you should not enjoy too much. Adobe Stock / AOP
Salt affects the taste, structure and shelf life of the food. It is of great importance in the taste of food.
Salt is sodium chloride, which is a naturally occurring mineral. Sodium chloride can be found in the nature seawater, salt deserts and bedrock.
The stores have surprisingly large selection of different salts. But do they have any difference?
Food salt
Ordinary, cleaned food salt obtained by quarrying is almost entirely sodium chloride (NACL), which has been added to an anti -lump antibody. Today, food salt is usually iodized.
The dining salt is deep from the ground. It is lifted from the soil, cleaned and ground finely. The food salt is a basic salt and is suitable for all cooking. The taste of the food is soft and emphasizes its own flavors.
Sea salt
Sea salt is obtained by evaporating the seawater. It is used both coarse and chopped and is especially suitable for salting fish.
In its composition, sea salt, like a table salt, is almost complete sodium chloride.
There is a very small amount of iodine in the sea salt naturally and usually not iodine it.
Salt flower
The Fleur de Sal is a sea salt that is hand-picked from the surface of the salt basins. It is suitable for finishing the portions as a finger salt.
Rock salt
Mountain salt is an untreated salt that is extracted from the bedrock, the color of which comes from its minerals. Mountain salt is sold both coarse and fine. Mountain salt is also called rose salt, Himalayan salt or crystal salt.
Most of the mountain salt, about 95 %, is sodium chloride. There are so few other minerals that they have no nutritional significance.
Mountain salts are much more expensive than sea salt or food salt.
Black salt
Black salt (fish namak) is an Indian mountain salt from volcanic areas. It has a strong rich taste that resembles the taste of boiled egg. Black salt is not suitable for general salt.
Mineral salt
In mineral salts (pan salt, Selin), part of sodium chloride has been replaced by either potassium chloride or combination of potassium chloride and magnesium chloride. They contain about half the sodium than regular salt.
Herbal salt
Herbal salts are blends of various herbs and salt. Most products consist of mostly sodium chloride.
Why is iodine in salt?
Finland’s soil is iodine -poor, which is why Finns are susceptible to iodine deficiency. Iodine has been added to salt and feed since the 1940s.
Industrial food does not use iodized salt, so with the proliferation of industrial foods, Finnish iodine intake has been found to have decreased.
In addition to iodized salt products, iodine is also available in cereal products, dairy products and fish. Iodine is a nutrient essential for thyroid function.
Source: Meira and K-food